Last Wednesday, a New York Times article on a pair of artists who make architectural models out of gelatin included a recipe for Campari Jelly. My favorite cocktail that uses Campari is the Negroni. So I thought, “Hey, I bet I could make some solid Negronis with this here recipe.” And, you know what? It worked out swimmingly.
Now, I have to admit that my other source of inspiration was Eben Freeman, the wunder-mixologist at Tailor in Soho. He uses a similar process to concoct “solid cocktails”. . .
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. . .and since this video was published he has created two more: an absinthe gummi bear and Negroni caviar.
adapted from Bompas & Parr and Eben Freeman
1/2 cup sugar
2/3 cup water
1 3/4 oz gin
1 3/4 oz sweet vermouth
1 3/4 oz Campari
1 packet gelatin
3/4 cup club soda
1. Dissolve sugar into water in saucepan over medium heat to create simple syrup.
2. Thinly slice orange. Dip each slice into simple syrup and lay out on Sil-Pat mat. Place orange slices into oven on lowest setting until dehydrated; about 1 to 2 hours.
3. Combine gin, vermouth and Campari to make a Negroni. Add simple syrup.
4. In a metal bowl, pour about 1/4 cup Negroni mixture over gelatin to soften. Place metal bowl in saucepan over simmering water. Whisk mixture until gelatin dissolves, then slowly whisk gelatin mixture into remaining Negroni mixture.
5. Add club soda to Negroni mixture. Divide among several metal or silicone molds. Place molds in refrigerator to set; at least 4 hours, but preferably overnight.
6. De-mold Negroni by placing mold into warm water for 5 seconds and flipping onto a chilled plate. Place back into refrigerator to reset.
7. Remove from refrigerator. Garnish with orange chip and orange zest. Serve.
Makes about 4 cocktails.
And if the whole jiggly cocktail thing freaks you out, here’s a recipe for a traditional Negroni.